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How to Make Baked Oatmeal

Here’s the thing: I really don’t like oatmeal. As many times as my husband tried to doctor up a bowl of oatmeal for me, complete with maple syrup, nuts and fruit, I just couldn’t get on board with the texture. I thought all was lost to me on the oatmeal front. That is, until I tasted baked oatmeal.

Perhaps it’s because the texture reminded me of an oatmeal cookie, or maybe it was the glorious caramelized top that forms when maple syrup or honey-spiked oatmeal is baked for nearly an hour. Either way, baked oatmeal was the vehicle that drove me straight to the land of oatmeal lovers.

Baked oatmeal lends itself to as many variations as your pantry and imagination will allow, and I’ll share some of my favorites later. Nuts, spices, dried and fresh fruit, and chocolate (yes!) can be added in a multitude of combinations to satisfy your breakfast cravings.

On top of its versatility, baked oatmeal is fantastic for quick, easy breakfasts. Bake a batch on Sunday, then refrigerate the oatmeal. In the morning, portion out a square of the oatmeal and heat it in the microwave. Top with extra maple syrup, nuts and fruit to your heart’s desire.

Let’s dive into the basic formula for making baked oatmeal.

The oats:

When it comes to the main building block of baked oatmeal, there are a couple of options. Regular old-fashioned oats work well and take slightly less time to cook. The other option is steel cut oats, which happens to be my preference because of the nutty taste and chewier texture. Steel cut oats take slightly longer to cook, so take that into account when preparing baked oatmeal.

The spices:

When I think of oatmeal, cinnamon is the first spice that comes to mind. While cinnamon is a wonderful warming spice for breakfast time, don’t stop there! Play around with other spices, such as ground ginger, nutmeg, cardamom, cloves and allspice. A chai blend of spices is one of my favorite ways to start the day.

The liquid:

Regular milk, from nonfat to whole, does the trick. However, if you follow a dairy-free diet or are looking for a slightly different flavor, swap the milk out with any of the dairy-free options out there, such as almond milk, soy milk, cashew milk or even an almond coconut blend.

The sweetener:

Brown sugar is often a favorite of oatmeal lovers, but there are several other options. I usually opt for maple syrup or honey, but there are many other sweeteners available that would work in baked oatmeal, depending on your taste preferences and dietary needs.

The binder and the fat:

For an 8- by 8-inch dish of baked oatmeal, one egg will do the trick to hold everything together. If you follow a vegan diet, flax eggs (1 tablespoon flaxseed meal, plus 3 tablespoons water) can be substituted.

As with any good baking recipe, a little fat is always a good thing. While I used melted and cooled coconut oil in the recipe below, unsalted butter is a more traditional option.

The mix-ins:

This is where you can let your imagination run wild! Fresh berries, dried fruit, chopped apple, nuts (toasted or raw), dark chocolate, cocoa powder, coconut … the list goes on and on. Experiment with different combinations to find your favorite! Here are a few suggestions:

Variation #1:

Blueberries are one of my favorite fruits to bake with because their flavor and color infuses every part of the oatmeal. Add 1 cup of fresh blueberries, a handful of raw pepitas or nuts and a teaspoon of ground ginger. See the full recipe below.

Variation #2:

Chocolate and cherries is always a magical combination! Mix cocoa powder into the oat mixture or add chopped dark chocolate later, along with fresh or dried cherries.

Variation #3:

You can never go wrong with apples and cinnamon. Dice the apples and mix them into the batter or cut the apples into rings and place them on top of the oatmeal before baking. Add walnuts or pecans for some extra crunch.

Variation #4:

Because I can’t get enough of cherries, it only seemed right to add another variation. Combine fresh or frozen cherries with unsweetened coconut flakes for baked oatmeal that tastes like dessert.

Variation #5:

I can’t talk about a classic breakfast dish without mentioning bananas! Mix strawberries into the oatmeal and top with banana slices. Add dark chocolate chunks for another layer of flavor, if you wish.

Baked oatmeal is a fantastic make-ahead breakfast, and you can easily customize it with your favorite fruits, nuts and spices. It’s a healthy, tasty way to start the day!

Dara

Dara Michalski, a Canadian (“Canuck”) living in the United States, is the writer, recipe developer and photographer behind the blog, Cookin’ Canuck. Cookin’ Canuck is filled with healthy, easy recipes that helped her to lose 30 pounds a few years ago, and she’s determined to show her readers that “healthy” does not have to equal “boring”. Dara also writes about her adventures with running , including a few half-marathons and one full marathon.
Dara, her husband and 2 boys live in Utah, and love to take advantage of the great outdoors, including sliding down the mountains in skis somewhat ungracefully, dodging moose on the local hiking trails and running on frozen mornings (this last one results in the ever-flattering frozen eyelash look). On special occasions, they can be found at their favorite Japanese restaurant, indulging in an obscene amount of sushi. If Dara had her choice, all meals would be made of sushi, with a side of Brie cheese.
In her cooking, Dara takes classic recipes and re-works them to be healthier. She has a love of herbs and spices, and is often inspired by international flavors. Most of all, she aspires to give her readers recipes that fit into their lifestyle during hectic weekdays and leisurely weekend get-togethers.